Superhealthy salmon burgers

Superhealthy salmon burgers

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(269 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal292
  • fat17g
  • saturates4g
  • carbs7g
  • sugars6g
  • fibre0g
  • protein29g
  • salt0.83g
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Ingredients

  • 4 boneless, skinless salmon fillet, about 550g/1lb 4oz in total, cut into chunks
  • 2 tbsp Thai red curry paste
  • thumb-size piece fresh root ginger, grated
  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 bunch coriander, half chopped, half leaves picked
  • 1 tsp vegetable oil
  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the salad

  • 2 carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • half large or 1 small cucumber
  • 2 tbsp white wine vinegar
  • 1 tsp golden caster sugar

Method

  1. Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

  2. Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

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Comments, questions and tips

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krawls
13th Jan, 2017
5.05
Fantastic combination of flavours that was loved by the whole family - my children even gave me a high five. I'll be making this one again that's for sure.
Gerlache
10th Sep, 2016
I've made these countless times, and see no reason to tinker with the recipe (other than putting in a different amount of red curry paste for adults and children) because it works so well. Last night, however, I discovered too late that we were out of red curry paste, so I left out the ginger, soy sauce & coriander as well, and instead used the jar of pesto that was open in the fridge, with extra basil and pine nuts - quite different, obviously, but equally delicious.
elliep89
29th Aug, 2016
5.05
Great mid week or weekend recipe! Made them on a first day for my husband 5 years ago and they are still a firm favourite in our house!
rer2904
30th Jun, 2016
Fantastic recipe, delicious and really easy to make (didn't bother with the salad though). I used spring onion instead of coriander which worked really well, and I didn't have any problems at all with the consistency of the mixture. Will definitely be making these again!
Libby88
1st Jun, 2016
5.05
So easy to make and so delicious! Great mid-week meal for all the family and have to say one burger was enough with rice and veg. Took the other for my lunch the next day and still tasted great.
Carras1982
29th May, 2016
5.05
Made it last night and would highly recommend for a healthy and filling meal. We made only one burger each and served with the brown rice and salad as suggested - and also some broccoli. Easy to make and the salmon burgers were very tasty. Will definitely be making this again.
Imjwelch
28th May, 2016
Such an easy recipe, and amazingly tasty! I did it with pesto and frozen salmon as didn't have Thai past and they worked out perfectly.
Piano_Mike
10th May, 2016
0.05
Terrible consistency! Binned before they even got near a pan. I wasn't sure when I first looked at it that they'd hold together, and in the event was proven right. Waste of a poor fish!
livlu1710
7th May, 2016
5.05
This is absolutely my favourite dish. I've made this dish more times than I can count and I always love it. I've tried making the burgers with garlic as well, but I can honestly say that I prefer them without. All in all I don't change anything from the recipe and it's so tasty every time.
Sairenity
22nd Apr, 2016
5.05
The best recipe I've found yet for getting my kids to eat salmon. I have made them with and without added garlic and do prefer them with, although they are a little pungent! Will try spring onion instead next time for a milder taste. I have also used stem ginger in syrup from a jar when out of root ginger and that seemed to work well too. A delicious, quick and healthy meal.

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Lauren.mcadam
30th Mar, 2016
Do you use raw salmon or cooked salmon when putting it into the food processor? Thank you
goodfoodteam's picture
goodfoodteam
20th May, 2016
The salmon used here is raw, as this is what helps them stick together. If you used cooked salmon you would need to bind them with egg or add potato to make fish cakes.
hamida97
1st Dec, 2015
Which is best light soy sauce or dark soy sauce for this recipe?
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
As it is only 1 tsp it doesn't really matter, but light soy sauce will give the fish burger a brighter colour.
nininog
1st Oct, 2015
Can you use tinned salmon for these?
stumpys's picture
stumpys
20th Aug, 2014
2.55
what is the 1 tsp of veg oil in the ingredients list for as its not mentioned in the preparation or cooking process? Did you meant 1lt or bottle to cook it in ?
goodfoodteam's picture
goodfoodteam
5th Sep, 2014
Hi there, thanks for your question, the oil is used for frying the burgers, see step 1, line 4, thanks.
stumpys's picture
stumpys
25th Jul, 2014
2.55
would they be less soggy if i added breadcrumbs and if so any ideas how much also can u grill them and if so how long and if not, is it shallow or deep fat frying ?
goodfoodteam's picture
goodfoodteam
29th Jul, 2014
Yes adding extra breadcrumbs will make the texture drier. You can grill instead, on a medium high heat on an oiled tray for about 4 mins each side, until cooked through and golden. Thanks.
goldphish
17th Jul, 2014
As I don't have a food processor do you think a stick blender would be suitable for making these burgers?

Pages

horseyh
23rd Dec, 2014
5.05
Make extra and freeze prior to cooking. These taste just as good when cooked after defrosting as they do when cooked from fresh.
stumpys's picture
stumpys
20th Aug, 2014
2.55
The mixture is soggy that's ok BUT you need wet hands to shape them or its almost impossible
titch1986
6th May, 2014
5.05
When you process the salmon and the herbs etc in the food processor the mixture can become come wet, I added a tablespoon of flour ju to hod its shape while making the burgers. I placed them on a tray with some greaseproof paper and froze them for a couple of hours before cooking - to make it easier and to ensure they didn't fall apart while handling them.... cooked perfectly! Remember not to freeze the burgers if the salmon has already been frozen!